In gastronomy, the term seafood basically refers to a group of foods of animal origin that come from aquatic invertebrates, i.e. other than fish. The method of catching them, which differs from conventional fishing, is much more similar to harvesting. Two large families in particular fall into this category: molluscs and crustaceans. However, not only gastronomically, echinoderms also belong here.
Shellfish
Molluscs are usually defined as all individuals that do not naturally have a skeleton, but are enclosed in a classic two-shell shell. These are mostly marine animals, although some species have also colonized freshwater. Molluscs include mussels, clams, scallops, oysters, truffles, etc.
Oysters are also intensively farmed in Italy. Oysters from Caorle, for example, are highly valued and compared to French oysters. The ideal place to compare them is the Eden restaurant in Ottava Presa.
Cephalopods
Molluscs also include so-called cephalopods, i.e. seafood with tentacles (octopus, squid and cuttlefish). We recommend trying them in a restaurant or even in a stand as fritto misto, just lightly salted with a little lemon.
Tartuffi
In France they are called violets, while in Italian restaurants you can find them on the menu as "sea lemons" (they have a really sour taste). In Puglia, which has taken over a lot from France, they are called tartuffi (truffles). These seafoods live on sandy or rocky seabeds, looking like chunks of stone from the outside. They live in colonies, some can be very numerous. But most importantly, they are one of the great symbols of a well-known and popular concept called crudo di mare in Italy.
Echinoderms (sea urchins)
Sea urchins are mainly eaten for their glands, which are often eaten raw or used in the preparation of numerous dishes such as spaghetti with sea urchins. Sea urchins are also one of the specialities you won't find in every restaurant.
Crustaceans
Lobsters, prawns, crawfish and crabs are among the crustaceans. You will have heard the name Gambero rosso somewhere - apart from being a well-known gourmet guide, it is also a type of very tasty red shrimp that can grow up to 20 cm.
